Yoga with Rebecca Santillo
|Posted on 22 March, 2018 at 11:40|
As I made this recipe, I instantly fast-forwarded to summer, when my garden will have many of these wonderful ingredients readily available. In the meantime, I hope you enjoy this vegetarian dish sure to please even the pickiest of meat eaters.
1 c. quinoa
1 can of chickpeas
1 pint of cherry or grape tomatoes
large handful of kale, stems removed, roughly chopped
1 small eggplant, medium dice
1/2 onion or 1 shallot, thinly sliced
2 cloves garlic, minced
crushed red pepper flakes (to taste)
Parmesan cheese (say when)
3 tbsp Pesto
Preheat oven to 450-degrees. Prepare quinoa according to the package. When the quinoa is finished cooking, you will mix in some grated Parmesan and the pesto. (I buy the ready made tube in the produce section or even a tube of minced parslay works well).
Drain, rinse and pat dry the chickpeas. Thoroughly dry those bad boys, otherwise they won't be crispy. On a sheet pan, toss the chickpeas and the diced eggplant with olive oil, crushed red pepper, salt and pepper. Roast about 15 minutes until eggplant is tender and chickpeas are golden brown.
Drizzle some olive oil in a saute pan over medium heat. Add onion and garlic and cook for about 3 minutes. Add the tomatoes and cook another 3-5 minutes. Add the kale and cook another 2 minutes until the kale is wilted. Season with salt and pepper to taste.
Serve it up! Place the Pesto-Parmesan Quinoa in a bowl, top with eggplant, chickpeas, kale and tomatoes. Finish with some more grated Parmesan cheese. And if you are still buying that shitty Parmesan in the green container, I am judging you. Go to the cheese section in your grocery store and pick up a block.
Eat mindfully: No tv, no books, no devices. As you sit down take a moment and smell the dish and take in all the colors. Give thanks to all the workers who grew, packaged, and sold you the food on your plate. Thank yourself for preparing it! Take a bite and place your fork back down. Chew slowly, savoring each flavor and the texture of all the individual ingredients of the dish. Continue to take one bite at a time, placing the fork down after each bite. If you are dining with someone, enjoy their conversation. If you are dining alone, just look around. What do you see? Hear? When you are finished eating take a moment to give thanks again for your full belly. I like to finish a mindful meal with a cup of decaf tea to aid in digestion, although mindful eating in itself is a great way to improve your digestion. Mindful eating also helps you to recognize when you are full, so you are less prone to over-eating. And you will also enjoy your food even more when you eat with awareness.
Recipe adapted from Plated.com